In a pot, add olive oil, onion and 2 pounds of meat to prepare the chili.

Add paprika, cumin, garlic salt, cayenne pepper, onion salt, salt, pepper to taste and stir well so that it integrates with the meat.

Add the beans and a can of beer. Don't forget to stir all the time.

In a separate pan, add the cheese with the sauce and a diced tomato, stirring until melted and completely mixed.

Serve the nachos on a plate and top with the chili mixture followed by the melted cheese mixture.

Garnish with the Salvadorean Style Sour Cream, pico de gallo and pickled jalapeños.